A recent controversy surrounding Gauri Khan’s restaurant, Torii, has grabbed attention after a viral video by influencer Sarthak Sachdeva accused the establishment of serving fake paneer. The video showed Sarthak testing paneer from various celebrity restaurants, including Gauri’s, using an iodine test. This sparked widespread debate online, with many questioning the authenticity of the food served at Torii.
Gauri Khan Defends Paneer Authenticity
However, Gauri Khan and her team quickly denied the allegations, clarifying that the iodine test, which detects starch, is not a reliable method for determining the authenticity of paneer. They explained that the reaction in the test could be caused by the presence of soy-based ingredients, which are part of their dishes.
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Gaurav Taneja, a YouTuber and co-founder of a dairy company, also weighed in on the matter, criticizing the use of the iodine test as misleading. He emphasized that the test only detects starch and does not reveal the true composition of paneer. Gaurav, who has experience in the dairy industry, pointed out that fake paneer often passes the iodine test because it contains no starch. He explained that fake paneer is typically made using altered milk, which includes vegetable oils rather than natural milk fat. Therefore, the iodine test would not show any reaction, making it an unreliable method for detecting fake paneer.
In response to the controversy, Torii restaurant reassured its customers by releasing an official statement. They clarified that the iodine test cannot detect the authenticity of their paneer, as it only reacts to starch. The restaurant also explained that soy-based ingredients, which are part of their recipes, could cause the iodine to change color, but this does not mean that the paneer is fake. Torii emphasized that they adhere to strict quality control measures and ensure that their ingredients are of the highest standard.
Celebrity chef Vikas Khanna also defended Torii, criticizing the misinformation surrounding the claims of fake paneer. He pointed out that iodine reacts with common ingredients like potatoes and bread, which can lead to a false assumption about the quality of the paneer. Similarly, dietitian Deepta Nagpal took to social media to clarify that the iodine test is not a definitive way to determine food quality. She emphasized the importance of proper food audits and scientific testing rather than relying on viral videos and unqualified experiments.
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Despite the controversy, Torii’s management stood by their food quality and assured the public that their paneer and other dishes are made with care and top-quality ingredients. They also humorously responded to Sarthak Sachdeva, who had tested their paneer, asking if he was now banned from the restaurant, while praising their food in a lighthearted manner.
